Chinese Cucumber Salad
Chinese cucumber salad is often offered as an appetizer at Chinese restaurants. The salad consists of crisp, raw cucumber pieces that have been marinated in a blend of soy sauce, wine, vinegar and chilies. I like to use Persian cucumbers because they are very crisp.
Ingredients
- 4 Persian cucumbers, chilled
- 1 tsp salt
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp white sugar
- 3 tbsp soy sauce
- 3 cloves of garlic, peeled and smashed
- 2 chilies, finely chopped
Instructions
- Slice the cucumber in half and remove the seeds. Cut the cucumber up into bite-sized chunks and refrigerate.
- In a medium-sized bowl mix the salt, rice vinegar, sesame oil, sugar and soy sauce together until the sugar melts. Add the garlic and chilies to the sauce and stir.
- Toss the cucumber pieces with the sauce and serve.
Notes
Recipe source: Butterfingers
Serving: 0.25of recipe, Calories: 92kcal, Carbohydrates: 11g, Protein: 3g, Fat: 4g, Sodium: 1344mg, Fiber: 2g, Sugar: 6g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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